almond pie crust

Heaven! I think I am in heaven–

I had been trying to make a decent pie crust for awhile, but I just have not been all that enthusiastic about my results. …BUT, we now have a no-roll pie crust that works for a bottom crust open top pies. This, makes me happy… I am dreaming of dairy free chocolate silky pies and with this crust, IT will be DREAMY!!

Almond Pie Crust

1 1/2 c. almond flour or almond meal
1/2 c. tapioca flour or tapioca starch -same stuff
4 Tbs. melted butter, margarine or whatever makes your tummy happy… maybe earthbalance buttery sticks?
4 Tbs. honey, agave syrup/nectar or maple syrup

Mix together thoroughly, pat it into a 9″ pie plate and Bake 10-12 minutes in a preheated 350F oven. Cool and fill with your favorite one-crust pie filling. Deeelish!

Scones! Gluten free goodness

Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

In the meantime, feast your eyes on these!! I am excited, as are the guppies šŸ™‚
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
Scones! Gluten free

SCONES!!
2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra

Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. šŸ™‚
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.

Banana Muffins

Since is the Pamela’s Baking and Pancake Mix Giveaway Week, I thought maybe I should post a few of my favorite Pamela Mix recipes.

Today we made Banana Muffins (with or without nuts, your choice)

Banana Muffins using Pamela's Mix

1 c. sugar
1/2 c. butter or margarine
4 slightly beaten eggs
5 mashed bananas (a frugal side note: I freeze my bananas as soon as they start to look dark. I leave them in the skins. Take them out of the freezer to thaw for about an hour. Simply cut the tops and let the banana slide out. Doesn’t take much to mash them.)
3 1/2 c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/2 teas salt
2 teas vanilla
1 teas cinnamon
optional: 1 c. chopped nuts

Mix all the wet ingredients together until well mixed. Add the dry ingredients and mix until well combined. Scoop into paper lined muffin pans or well greased muffin tins. Bake at 350 for 20-25 minutes. Makes 3 dozen muffins.

these freeze really well šŸ™‚

Gluten Free Christmas Cookies – Recipes

I have always just adored Carrie of Ginger Lemon Girl and her incredible blog. Her writing always warms my heart and her recipes can not be beat!

Today she has posted an incredible list of tummy yum-yums for Christmas! It is her yearly Christmas Cookie Roundup and if you are new to Gluten Free baking at Christmas, well, this ginger lemon girl has got it goin’ on! Stop on over and take a look around… WARNING! This site will make you hungry with it’s beautiful pictures and yummy descriptions.

Here is a list of her different categories of Cookie Recipes:
1. Chocolate chip cookies
2.Cookies with Fruit/vegetable/specific nut fillings
3.Drop Cookies
4.Meringue
5. Miscellaneous
6.Peanut Butter Cookies
7.Rolled and/or Shaped Cookies
8.Shortbreads and Cookie Bars
9. Sugar Cookies
10.Spice Ginger Cookies

So, follow me… over to GINGER LEMON GIRL . blogspot . com, say hello to Carrie and check out her CHRISTMAS COOKIE ROUNDUP!

Coconut Macaroons – Gluten free – dairy free

After absolutely loving Jennie’s Coconut Macaroons for quite some time, I thought I could try to make them at home… I mean really, how hard can it be to follow and tweek a recipe? LOL

Coconut Macaroons

3 egg whites
1tsp vanilla
1 tsp Almond Extract
1/4 tsp salt
2 cups powdered sugar
2 1/2 grated coconut (flakes can be grated in food processor)

Line baking sheet with parchment paper or grease well.

In chilled mixing bowl combine egg whites, vanilla, almond extract and salt. Beat on highest speed until white and foamy. Gradually add powdered sugar, beat until egg mix is stiff and glossy. Do not under beat the egg mix. Gently fold in the coconut. Drop by spoonfuls onto baking sheet.

Bake at 325 degrees for 15 to 20 minutes or until lightly browned. Remove from pan immediately to cool. Makes about 3 dozen.

To add a bit of a ‘festive’ flair: After they have cooled, I like to melt chocolate or butterscotch chips and dip just the bottoms of the cookies into the chocolate or butterscotch, and either place on wax or parchment paper and allow to cool, or take it one step further and then dip again in chopped nuts, cookie decorations or any other deco items – then allow them to cool. DELISH!!

Hot Chocolate and Peanut Butter Chocolate Chip Cookies- gluten free, dairy free, vegan & can even be egg free

After a brief intermission (sorry dear readers, but life happens-lol) We are back to continue on with our recipe adventure with Mary Frances’ Gluten Free Cooking School .
Last week Thursday’s entry was to be a delightful ditty about cookies. Peanut Butter Chocolate Chip to be exact. OH Beloved, I can honestly say that I have never in my recently gluten free life experienced cookies like these. All this time my favorite was a simple flour less peanut butter cookie recipe, but that has all changed–well, sort of. Mary Frances’ hubby, John, has taken these cookies to a whole new level!

Feast your eyes on these babies — don’t they look simply amazing?!?! And the best part of it all is that they are gluten free, dairy free and can also be made egg free – wooot!

Mmmmm cookies!

and these

most beautiful cookies!3 1/2 dozen goodies!

3 1/2 dozen of deliciousness! (I doubled the recipe and used a tablespoon to measure *winks*)

After baking all the cookies, we decided that they absolutely MUST be partnered with Hot Chocolate for our midmorning Math break šŸ˜‰

See the happy smiles.

All cookies and smiles

And after the first bite delight!

The Taste Testers

The Taste Testers give them 3 smiles!

Hot Chocolate and cookies

First follow Mary Frances’ Recipe for John’s Peanut Butter cookies – You won’t regret it!

Cool cookies while making the hot chocolate.

1/2 c. sugar

1/4c. baking cocoa

dash of sea salt

1/3 c. warm water

Bring these ingredients to boil, reduce heat and add:

4c. Milk – we used goat milk today, but have used soy and rice milks as well.

1 teaspoon vanilla

1/4 teaspoon of cinnamon

Stir well, do not boil. Serve when hot with Mary Frances’ cookies!

SMILE WITH DELIGHT! and Visit Healthyfishies

Monster Cookies – Gluten Free and Dairy Free

A friend of mine stopped by the other day with her daughter in tow. The child’s face was beaming with delight and a whole lot of crumbs stuck to her cute little round cheeked face. She was smacking her lips in pure joy.

“It is Gluten Free!” my friend exclaimed proudly as she handed over a beautiful hand written recipe card while apologizing profusely for the missing “sample” that apparently her adorable daughter had eaten on the ride. Not that I require a sample, but she was so proud of these cookies that she wanted to share.

Honestly, I was just blessed by her thoughtfulness.

Monster Cookies

1/2 lb. butter or substitute ( i use earthbound buttery sticks, but promise works too)

1 and 1/2 lb. (3 cups) Chunky Peanut butter

1 lb (2 1/4 cups) Brown Sugar

2 c. Sugar

6 eggs

1 1/2 teaspoon vanilla

4 teas. Baking Soda

9 cups uncooked quick Oatmeal (if you are gluten free, please use certified GF oats)

Mix and match 3 of the following treats:

1/2 pound M & M’sĀ  – yum!

6 oz. chocolate chips

3 oz peanut butter chips

6 oz toffee bits

3 oz cinnamon chips

6 oz butterscotch chips

1/2 cup raisins

—- Mix butter, eggs and vanilla. Stir in remaining dry ingredients. Drop using an ice cream scoop for some huge cookies or by heaping tablespoons onto a lightly greased or sprayed cookie sheet. Flatten slightly. Bake at 350 degrees for 12 minutes (ice cream scoop size) Do not overbake or they will be dry and crumbly. Cool until firm before removing from baking sheet…. cool and ENJOY!

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2 flour buttery blonde brownies – gluten free, dairy free

I am not so sure I can call these blonde brownies, but oh my they are good.

I need to go to the store as I am getting low on a few flours. All I have in my pantry at this moment is a little bit of cornstarch, 1 cup cornmeal, about a cup of buckwheat, some rice flour and soy flour…. so, these bars were rolling around on my tongue and we made it happen!

These bars used only 2 flours and they turned out Wonderful! (In my opinion) Judge for yourself!

brownie1?1

tender, chewy and yummy — just the way I like my cake type of bars.

I did not frost them as I thought they were yummy enough the way there are… typically my family knows something is gluten free if it isn’t covered in frosting -LOL- I just prefer some things plain. This still does not stop them from devouring most of the pan!

2 flour-blonde brownie bars

1c rice flour

1/2 c soy flour

2 tsp Baking Powder

1/2 tsp sea salt

1 stick dairy free margarine or butter

1c. brown sugar packed

1 tsp vanilla

3 eggs

1c chopped nuts (optional)

preheat oven to 350 degrees and grease a 9×13 pan.

Cream butter*, sugar, eggs and vanilla. Add remaining ingredients and mix well. Dough should be pretty smooth, but thick. Spread into 9×13. Pop into oven and bake for 15-20 minutes or until top is golden and edges pull away from the pan nice. (I love chewy edges) Cool and enjoy!

Oh yes, please note……The dough is very sticky and thick and be careful not to overbake.. they lose the texture fast.

You can frost if you wish, but I enjoy them just the way they are *winks*

You can find more yummies at Healthyfishies

WE HAVE ADDED FROSTING!!!!!! Updated 22 January

CHOCOLATE no bakes- gluten free, dairy free, egg free, vegan

These always seem to hit my chocolate spot ~ and they are FREE
(no, not calorie free) šŸ˜›

1/2 cup milk – I use silk vanilla soy milk or full circle brand, you can use your favorite milk sub. as Rice milk works too
2 cups Sugar – no substitute
1/2 cocoa
1 stick butter or margarine (I used promise)
1/2 cup chopped nuts (optional)
1/2 cup peanut butter (smooth or chunky)
1 tsp. vanilla
3 cups Oatmeal – I use Bob’s redmill as it is certified gluten free

Mix milk, sugar, cocoa and butter/margarine in a saucepan and bring to rolling boil. Boil 1 good minute. Remove from heat and add nuts, peanut butter, vanilla… mix well and then add oatmeal.

Drop by teaspoon onto wax paper until set/hardened.

please note that if the humidity is high or you didnt let it boil for the full 1 minute, you will have mush and they wont set. DONT THROW it away, as it is YUMMY as an ice cream topping -(even on soy or rice ice cream) šŸ˜€

makes about 2 dozen.

fudge/oatmeal no bakes

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